By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 16
232 cal · 75 min
Lemony Summer Squash Bread
Recipe GLPRb3dfc98ed4a047
Rate this recipe
Average rating: 4.8 (1)
A tender, moist quick bread featuring fresh summer squash and bright lemon flavors. The loaves are topped with a smooth lemon glaze and candied lemon slices that provide a beautiful presentation and subtle tartness. Perfect for breakfast, brunch, or an afternoon treat.
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Ingredients
3 cup all-purpose flour
2 cup sugar
1 tbsp butter, melted
1 tbsp olive oil
3 large large eggs
1 whole fresh lemon, halved lengthwise and thinly sliced, seeds removed
1 tbsp fresh lemon juice
2 tsp lemon zest
2 cup grated summer squash, lightly packed
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup powdered sugar
Directions
Preheat your oven to 325°F. Generously grease and flour two standard loaf pans or four mini loaf pans, then set aside.
In a large mixing bowl, combine the melted butter, 2 cups of sugar, 1 tablespoon of lemon juice, lemon zest, and vanilla extract. Beat together until well blended.
Add the eggs one at a time to the butter mixture, beating well after each addition. Once all eggs are incorporated, continue beating for 2 to 3 minutes until the mixture is light and fluffy.
In a separate bowl, sift together the flour, salt, baking powder, and baking soda.
Gently fold the dry ingredients into the wet mixture and stir until just combined.
Add the grated summer squash to the batter and stir just until blended throughout.
Divide the batter evenly between your prepared pans. Bake at 325°F for 45 minutes for mini loaves or 60 minutes for standard loaves, until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pans for a few minutes. Turn the loaves out onto a serving plate so they sit top-side down, creating a nice presentation for the glaze.
While the bread cools, bring a medium saucepan of water to a boil. Add the lemon slices and cook for 2 minutes to reduce bitterness. Drain and pat completely dry with paper towels.
In a medium bowl, gently toss the dried lemon slices with a little sugar and 1 tablespoon of olive oil. Spread them out on a parchment-lined baking sheet in a single layer.
Bake the lemon slices at 325°F for 15 to 20 minutes, until they are no longer wet and only slightly golden in color. Remove and let cool completely.
Prepare the glaze by whisking together the powdered sugar and 1 tablespoon of melted butter until smooth. Stir in the 1 tablespoon of lemon juice and 2 teaspoons of lemon zest until well combined. If needed, add water or milk, a little at a time, to achieve a pourable consistency.
Pour the glaze over the top of each bread loaf, allowing it to cover the top completely and drip naturally down the sides. Arrange the cooled candied lemon slices decoratively on top.
Serve the bread warm or at room temperature, slicing as desired.
Comments
Every ingredient—flour, sugar, butter, eggs, lemon, summer squash—is available at any major Charlotte chain without a special trip, and most are budget staples. Cost per serving runs around $0.60–$0.75, driven mainly by butter and eggs, which is solid for a 16-serving baked good that keeps. The 75-minute estimate is honest: roughly 15 minutes of active prep (zesting, shredding squash, whisking), 50 minutes in the oven, and 10 minutes cooling. This is a true weeknight dessert that reheats gently and feeds a crowd, and summer squash is at its peak and cheapest in Charlotte right now, making the timing natural.
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